Smoked salmon and potato hash with poached eggs
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === HASH === | ||
| 1 | cup | Small-diced potatoes; blanched |
| 2 | cups | Flaked smoked salmon |
| ¼ | cup | Small-diced onions |
| 2 | tablespoons | Minced shallots |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | Chopped chives |
| 2 | teaspoons | Fresh lemon juice |
| 1 | large | Egg |
| 2 | tablespoons | Half-and-half |
| === POACHED EGGS === | ||
| ½ | teaspoon | White vinegar |
| ½ | teaspoon | Salt |
| 4 | Whole Eggs | |
| 2 | tablespoons | Chopped chives |
| 2 | Long chives | |
| Emerils Essence; see * Note | ||
Directions
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
For hash: In a saute pan, heat the olive oil. In a mixing bowl combine the remaining ingredients together and mix thoroughly. Season with salt and pepper. When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes. For poached eggs: Bring 3 cups of water to a boil with ½ teaspoon white vinegar and ½ teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Slide another egg into the water. When the water comes back up to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2½ minutes. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate. Spoon the hash in the center of the platter. Place the poached eggs directly on top of the hash. Garnish with chopped chives, long chives and Emeril’s Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2316 broadcast 03-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.